Abstract
Abstract Plant productivity, phenolic profile and natural fermentation, with and without lactic acid bacteria inoculants, were investigated in olive fruit of Ascolana tenera growing under different irrigation regimes. A rainfed control and two treatments receiving a water depth equivalent to 33 and 66% of the estimated crop evapotranspiration (ETc) from the pit hardening stage and a treatment with 66% of ETc during the entire season (25 May‐4 October), were tested. Olive vigour increased with irrigation, which also induced a fresh yield enhancement, mainly due to the increase in fruit size. The differences between treatments were less evident for fruit number per tree and pulp/stone ratio. The phenolic content increased in water deficit‐stressed olives and differences were detected in the concentrations of individual phenolic compounds. Olive oil content and fatty acids composition appeared scarcely affected by irrigation. Values of pH, acidity, sugars, phenolic composition and microbial population were monitored during olive fermentation. Extracts of freshly harvested olive fruits exhibited significantly higher phenolic content than extracts of processed olives. The interaction of irrigation and fermentation appeared to have a significant effect on the chemical and sensory characteristics of the end product. The bitter taste of olive fruit was positively correlated with the level of total phenolics, but negatively correlated with the overall acceptability for direct consumption. The fermentation process was accelerated in the presence of lactic acid bacteria inoculants, indicating the potential use of these microorganisms as quality control markers in table olives during processing. Copyright © 2006 Society of Chemical Industry
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Claims 13
Claim · model-written summary
Irrigation increased olive vigour.
- Taxon
- olive
Olea europaeat0 - Treatment
- irrigatione0
- Outcome
- Olive vigoure0
- Direction
- increasede0
- Comparator
- rainfed controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Olive vigour increased with irrigation, which also induced a fresh yield enhancement, mainly due to the increase in fruit size.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
e1“A rainfed control and two treatments receiving a water depth equivalent to 33 and 66% of the estimated crop evapotranspiration (ETc) from the pit hardening stage and a treatment with 66% of ETc during the entire season (25 May‐4 October), were tested.”
Claim · model-written summary
Irrigation enhanced fresh yield.
- Taxon
- oliveOlea europaeat0
- Treatment
- irrigatione0
- Outcome
- fresh yielde0
- Direction
- enhancemente0
- Comparator
- rainfed controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Olive vigour increased with irrigation, which also induced a fresh yield enhancement, mainly due to the increase in fruit size.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
e1“A rainfed control and two treatments receiving a water depth equivalent to 33 and 66% of the estimated crop evapotranspiration (ETc) from the pit hardening stage and a treatment with 66% of ETc during the entire season (25 May‐4 October), were tested.”
Claim · model-written summary
Irrigation increased fruit size.
- Taxon
- oliveOlea europaeat0
- Treatment
- irrigatione0
- Outcome
- fruit sizee0
- Direction
- increasee0
- Comparator
- rainfed controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Olive vigour increased with irrigation, which also induced a fresh yield enhancement, mainly due to the increase in fruit size.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
e1“A rainfed control and two treatments receiving a water depth equivalent to 33 and 66% of the estimated crop evapotranspiration (ETc) from the pit hardening stage and a treatment with 66% of ETc during the entire season (25 May‐4 October), were tested.”
Claim · model-written summary
Fruit number per tree and pulp/stone ratio differed less clearly between irrigation treatments.
- Taxon
- oliveOlea europaeat0
- Outcome
- fruit number per tree and pulp/stone ratioe0
- Direction
- less evidente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The differences between treatments were less evident for fruit number per tree and pulp/stone ratio.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Claim · model-written summary
Water deficit increased olive phenolic content.
- Taxon
- oliveOlea europaeat0
- Treatment
- water deficit‐stressede0
- Outcome
- phenolic contente0
- Direction
- increasede0
- Comparator
- irrigatione1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The phenolic content increased in water deficit‐stressed olives and differences were detected in the concentrations of individual phenolic compounds.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
e1“Olive vigour increased with irrigation, which also induced a fresh yield enhancement, mainly due to the increase in fruit size.”
Claim · model-written summary
Individual phenolic concentrations differed across irrigation treatments.
- Taxon
- oliveOlea europaeat0
- Outcome
- concentrations of individual phenolic compoundse0
- Direction
- differencese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The phenolic content increased in water deficit‐stressed olives and differences were detected in the concentrations of individual phenolic compounds.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Claim · model-written summary
Irrigation scarcely affected olive oil content and fatty acid composition.
- Taxon
- oliveOlea europaeat0
- Treatment
- irrigatione0
- Outcome
- Olive oil content and fatty acids compositione0
- Direction
- scarcely affectede0
- Comparator
- rainfed controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Olive oil content and fatty acids composition appeared scarcely affected by irrigation.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
e1“A rainfed control and two treatments receiving a water depth equivalent to 33 and 66% of the estimated crop evapotranspiration (ETc) from the pit hardening stage and a treatment with 66% of ETc during the entire season (25 May‐4 October), were tested.”
Claim · model-written summary
Fresh olive fruit extracts had significantly higher phenolic content than processed olive extracts.
- Taxon
- oliveOlea europaeat0
- Treatment
- freshly harvested olive fruitse0
- Outcome
- phenolic contente0
- Direction
- highere0
- Comparator
- processed olivese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Extracts of freshly harvested olive fruits exhibited significantly higher phenolic content than extracts of processed olives.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Claim · model-written summary
Irrigation and fermentation interacted significantly in end-product chemical characteristics.
- Taxon
- oliveOlea europaeat0
- Treatment
- irrigation and fermentatione0
- Outcome
- chemicale0
- Direction
- significant effecte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The interaction of irrigation and fermentation appeared to have a significant effect on the chemical and sensory characteristics of the end product.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Claim · model-written summary
Irrigation and fermentation interacted significantly in end-product sensory characteristics.
- Taxon
- oliveOlea europaeat0
- Treatment
- irrigation and fermentatione0
- Outcome
- sensory characteristicse0
- Direction
- significant effecte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The interaction of irrigation and fermentation appeared to have a significant effect on the chemical and sensory characteristics of the end product.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Claim · model-written summary
Olive bitterness correlated positively with total phenolics.
- Taxon
- oliveOlea europaeat0
- Compound
- total phenolicse0
- Outcome
- bitter taste of olive fruite0
- Direction
- positively correlatede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The bitter taste of olive fruit was positively correlated with the level of total phenolics, but negatively correlated with the overall acceptability for direct consumption.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Claim · model-written summary
Olive bitterness correlated negatively with acceptability for direct consumption.
- Taxon
- oliveOlea europaeat0
- Organ / stage
- olive fruite0
- Outcome
- overall acceptability for direct consumptione0
- Direction
- negatively correlatede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The bitter taste of olive fruit was positively correlated with the level of total phenolics, but negatively correlated with the overall acceptability for direct consumption.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
Claim · model-written summary
Lactic acid bacteria inoculants accelerated olive fermentation.
- Taxon
- oliveOlea europaeat0
- Treatment
- lactic acid bacteria inoculantse0
- Interactor
- lactic acid bacteriae0other
- Outcome
- fermentation processe0
- Direction
- acceleratede0
- Comparator
- without lactic acid bacteria inoculantse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fermentation process was accelerated in the presence of lactic acid bacteria inoculants, indicating the potential use of these microorganisms as quality control markers in table olives during processing.”
t0“olive (Olea europaea L. cv. Ascolana tenera) fruits”
e1“Abstract Plant productivity, phenolic profile and natural fermentation, with and without lactic acid bacteria inoculants, were investigated in olive fruit of Ascolana tenera growing under different irrigation regimes.”
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See all 31 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.